Ingredients
3
tbsp. salted butter or margarine
2
medium ribs of celery, chopped
2
medium carrots, chopped
4
cups chopped fresh broccoli
2
cups (1 pint) half-and-half
1
¼ cup shredded sharp cheddar cheese
Directions
1.
In a large saucepan, over medium-high heat, melt the butter or margarine.
2.
Add the carrots and celery and season with salt and pepper.
3.
Sauté for 5 minutes, or until the vegetables begin to soften.
4.
Add broccoli and cook for 1 minute.
5.
Add nutmeg and chicken broth, and bring to a simmer.
6.
Reduce heat and simmer, covered, for 6 to 8 minutes or until the veggies are tender.
7.
In a separate bowl, whisk together flour and half-and-half.
8.
Stir into the soup, and simmer for 1 to 2 minutes, or until thickened, stirring occasionally.
10.
Remove from heat and stir until melted and well-blended.
11.
Serve with bacon bits, croutons or crackers
Columbus Restaurants
